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I am so proud of these Gluten Free Ring Doughnuts, and believe me, they taste as good as they look.
The recipe I adapted was for originally for gluten-filled cake pops but I’d been shopping that day and a silicone ring doughnut baking tray beckoned to me from across the shop and of course it would have been rude not to give it a test run as soon as I got home! If I’m honest, these Doughnuts taste uncannily like the Iced Lebkuchen you see in shops at Christmas but I reckon if you omit the nutmeg and stick with just the teaspoon of vanilla extract you’ll get a more authentic dough nutty flavour.
Since that day they have become a favourite bake in the family. I affectionately call them my Homer Simpson Donuts as they remind me so much of the style of doughnut he eats in The Simpsons!
What’s the best doughnut mould to use?
This recipe makes 12 good sized large doughnuts using a large silicone ring doughnut mould*. The four-ring mould I’ve linked is the perfect size. The only thing is you need to make in batches unless you buy more than one mould.
Alternatively you could make smaller ring doughnuts (like the smaller ones in the images). These smaller doughnuts are made with a six-ring silicone doughnut mould*. The link takes you to a set of 2x moulds so that’s 12 in total and I think you could easily get 18 smaller doughnuts with this recipe.
Can I make these Iced Doughnuts dairy free?
To make these dairy free is quite simple, just swap the milk for your usual dairy free alternative. Then swap the butter for plant butter (I find hard blocks of plant butter work better in baking than margarine).
Can I make these Gluten Free Doughnuts Vegan?
Yes, you can make these ring doughnuts vegan as well as gluten free. To do this is not a straight forward swap. To make these vegan you need;
- 2 tbsp ground flaxseed or chia seed
- 0.5 tsp psyllium husk
You also need to use more liquid. So, if you’re making 12 large ring doughnuts you’ll need 250ml dairy free milk instead of just 200ml. This is because an egg is 50g/50ml so you’re losing that ‘liquid’ element.
To make the doughnut batter you simply add 2 tbsp flaxseed when you add the flour, this is when you also add the psyllium husk powder.
I have made these using this method and they are okay but a very fragile crumb. The better vegan doughnut recipe is this Baked Doughnuts two ways: dairy and gluten free
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Where’s the hole in my ring doughnut gone?
In some cases the mixture may rise so much that the hole in the middle disappears. On the plus side, if this happens, simply use an apple corer (which is the perfect size) or the smallest circle cutter you have and gently press in the centre of the sealed doughnut to make it a ring doughnut. The plus side is you get to nibble the off cuts – double winner!
Other gluten free cakes and bakes you might like
I’ve a huge catalogue of baked goodies on my website waiting for you to explore, who not try these other gluten free bakes, many are also dairy free and egg free too making them vegan.
Gluten Free Ring Doughnuts Recipe
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Gluten Free Ring Doughnuts
Equipment
- Small ring doughnut mould (x6) optional
Ingredients
- 50 g butter
- 50 ml vegetable oil
- 100 g granulated sugar
- 70 g brown sugar
- 2 eggs
- 400 g gluten free plain flour
- 200 ml milk
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- pinch of salt
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
To decorate – pink icing
- 100 g icing sugar
- 3 tsp water
- 1 tsp vanilla extract
- food colour paste & sprinkles optional
To decorate – chocolate icing
- 100 g icing sugar
- 1 tsp cocoa powder
- 4 tsp water
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 170°C | 150°C fan | 325°F | Gas 3 and grease the doughnut mould(s) with butter or oil spray.
- Beat together the butter, oil and both sugars until they turn lighter in colour and smooth.
- Add the eggs and stir in the baking powder, soda salt, nutmeg and vanilla.
- Next whisk in the flour then add the milk gradually until you get a soft dropping consistency cake batter. NOTE: Depending on the size of your eggs you may need a little less than the amount of milk recommended.
- Spoon into the doughnut moulds just below the middle bump level.
- Bake for 15-18 minutes in the middle of the oven, the doughnuts will be ready when there have a gentle bounce when pressed with a finger.TOP TIP: if making smaller doughnuts with a different size mould, bake for 10 minutes only.
- Repeat two more times to use up the mixture (unless the kids and their wooden spoons have got to it first!)
To decorate
- Simply mix the icing sugar, water and vanilla and add colour as required.
- Add sprinkles and decoration as you see fit.
Notes
Nutrition
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
— Life’s a drama, gluten free doesn’t have to be
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p.s. I have this on the back of a cupboard door in my kitchen – true story!
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These look so so good, I do love the bright pink icing!
Well we do eat with out eyes and these are certainly eye-catching :-D
I love baked doughnuts and its so handy to have a gf version. Yum.
These look amazing! Love the frosting, so inviting. Will definitely try, thanks for posting!
The icing just makes me smile every time such a happy looking bake!